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Preheat oven to 425°F. Place cut beets, 2 tablespoons oil and ¼ teaspoon pepper in a large bowl; toss to coat. Spread in an even layer on a large rimmed baking sheet (reserve the bowl; do not rinse). Roast until tender and starting to brown, 30 to 35 minutes, tossing once halfway through.
Meanwhile, whisk 1 tablespoon mustard, 2 teaspoons vinegar, 1½ teaspoons honey, ¼ teaspoon salt and the remaining 2 tablespoons oil and ¼ teaspoon pepper together in the reserved bowl.
Add the warm beets, 1 tablespoon parsley and 2 teaspoons chives to the bowl with the dressing; toss to coat. Recipe developed by Marianne Williams